Spinach Quiche Draft

How I make it

Shells

1. By hand, in a food processor or in a stand mixer with the dough hook, work the flour, butter and salt into crumbs.

2. Add the egg and water and mix just until the dough comes together evenly.

3. Shape into a flat disk, wrap well in plastic wrap and chill for at least 1 hour.

4. Lightly flour the counter and roll the dough out to a scant ¼ inch (4 mm) thick.

5. Cut out 6 rounds ¾ inch (2 cm) wider than the individual tart pans and fit one into each pan.

6. Press gently against the sides without trimming the overhang. Prick the bottoms with a fork and chill for 1 hour.

7. Only once the dough has shrunk back in the fridge, trim the overhang level with the rim using a sharp knife.

8. Line with parchment paper, fill with pie weights (such as dried beans) and par-bake for about 10 minutes in an oven preheated to 300°F (150°C).

Spinach filling

1. Soak the spinach in a bowl of water with a little vinegar or produce wash for 5 minutes.

2. Scoop the leaves by hand into a colander, so the sand and grit stay at the bottom of the bowl, and rinse thoroughly.

3. Set a bowl of ice water to one side.

4. Blanch the leaves in boiling water for just 1 minute and transfer to the ice water to stop the cooking.

5. Spin the leaves in a salad spinner to get rid of all the liquid.

6. Coarsely chop the spinach and mix it with the rest of the filling ingredients, except the pine nuts.

Baking

1. Fill the par-baked shells and scatter the pine nuts around the edges.

2. Bake at 300°F (150°C) for about 30 minutes, until the crust is lightly golden.

What I've learned

• After par-baking, the shells freeze well, tightly wrapped or in an airtight container. I like to keep some in the freezer for a quick meal.
• A salad spinner gets all the water out of the spinach; I use mine for herbs and lettuce too.
• When I have leftover 5% Bulgarian cheese, I stuff it into mushrooms or peppers and bake until melted for a quick, light meal.